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Carlin Pea + Tuna Salad
Fagioli e tonno, or bean + tuna salad, is a classic dish from Tuscany - and is about as quick, simple + DELICIOUS as you can get! It's traditionally made using white beans, but we've subbed in our Queen Carlin Peas - inspired by chef Mike Davies - to add a nutty twist.
It's generally served as an antipasti, but can equally be a hearty salad for lunch in its own right.
Ingredients
1 jar Queen Carlin Peas, drained
½ red onion, thinly sliced
2 tbsp white wine vinegar or lemon juice
1 bunch of parsley (roughly 30g), finely chopped
A small bunch of basil leaves (roughly 10g), torn
1 tablespoon of capers or caper berries
60g pitted green olives, halved
1 lemon, zest and juice
200g of high quality tinned tuna in olive oil, or any other tinned oily fish
2 tbsp extra virgin olive oil
1 tbsp of merlot vinegar, or other quality red wine vinegar
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Directions
Put the sliced onions in a bowl with the vinegar or lemon juice and allow to sit for about 10 minutes while you prep the other ingredients - this will reduce their sharpness.
Add all of the ingredients, except the tuna, oil, vinegar, to a large mixing bowl and toss well to combine.
Fold in the tuna, you want to keep this fairly chunky. Then, add the olive oil, vinegar and a generous amount of cracked black pepper and toss everything well to coat. Serve up!
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